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Posts Tagged ‘Blackberry Jam’

I stomped upon this recipe Lemon Raspberry Sweet Rolls many months ago. I knew at first sight that I would like the recipe because of lemon and raspberry combination (plus I got captured by the gorgeous pictures!). Sadly I didn’t get to make it and forgot all about this recipe, until recently I was cleaning my Safari tabs on my iPad (yes I have lots of tabs open to remind myself to follow up later…) I rediscovered this recipe.

This is pretty much like making cinnamon rolls, except the filling is different. I did not follow the recipe– I used my basic white bread Pullman Loaf recipe for the dough. For filling, I used blackberry jam that I made few days before. As for lemon glaze, I chose not to use cream cheese because I want to keep flavor light and fresh.

Blackberry Rolls with Lemon Glaze

Blackberry Rolls with Lemon Glaze

65C Blackberry Rolls with Lemon Glaze (makes 12 Rolls)

Ingredients:

Dough starter:
1/4 cup bread flour
250ml water

Dough:
1 egg– beaten
6 tbsp milk, plus 2 tbsp
6 tbsp whipping cream
4 cups bread flour
2 1/2 tsp dry yeast
6 tbsp sugar
3 tbsp milk powder
1 tsp salt
4 tbsp unsalted butter– melted and cooled

8 oz. blackberry jam

Lemon Glaze:
2 tbsp unsalted butter– melted and keep warm
2-3 tbsp freshly squeezed lemon juice (1 small lemon)
4 tbsp powder sugar

Method:

  1. Prepare dough starter: Combine bread flour and water in a small sauce pan. Blend well with a balloon whisk over medium low heat (whisk continuously). When the mixture thicken slightly, reduce to lowest heat setting while whisking continuously, until the mixture reaches 65 degree C. The consistency will be like condensed milk. Remove from heat and cool before using.
  1. While dough starter is cooling, beat egg in a bowl, then add in 6 tbsp of milk and whipping cream. Mix well.
  1. Pour in egg mixture to the bottom of bread machine loaf pan, followed by bread starter.
  1. Add flours to loaf pan.  Make an indent in the middle, and add dry yeast to the indent. Add sugar, milk powder and salt to different corners of the loaf pan.
  1. For Zojirushi bread maker (model Zojirushi BB-PAC20), press HOME MADE button and set timing as follow and press START: Rest: OFF–> Knead: 25 min –> Shape: OFF –> Rise 1: 45 min –> Rise 2: 30 min –> Rise 3: 1hour –> Bake: OFF –> Keep Warm: OFF
  1. 1-2 minutes after the knead cycle starts, add in 2 tbsp milk (the dough will be very wet– add more milk if needed). Add melted butter in 2-3 batches before knead cycle completes.
  1. When the final rise cycle is completed, transfer dough to a lightly floured surface. Gently roll out to 15 x 13 rectangle. Spread blackberry jam evenly on the dough, then roll up lengthwise to a log. Pinch dough to seal the end. Cut into 12 pieces. Place dough, cut side up, in a deep dish greased baking pan or glass pan. Cover with plastic wrap and let it rise to almost double in size.
  1. Brush top with whipping cream, and bake in preheated 350F oven, middle rack, for 25-30 minutes. Remove rolls from the oven.
  2. While bread is cooling in the pan, prepare lemon glaze: melt butter in microwave, then add in lemon juice and powder sugar. Whisk together until smooth. Spoon glaze over the top of the rolls. Rolls are best served warm with glaze..

Regina’s Note:

  • Don’t let the long steps scare you– most of the time it’s the bread machine that is doing the job. I program my bread machine for each cycle, but you can just follow a simple white bread loaf recipe.
  • For a slightly healthy version, substitute out 1 cup bread flour with 1 cup of wheat flour.
  • The rolls taste the best when it’s warm and freshly glazed as you can taste more of the lemon glaze.
  • Be creative with the filling– raspberry, strawberry, orange, chocolate…
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I don’t use jam often because I find all store bought jam are way too sweet. One day my husband Richard brought home a jar of blackberry jam made by his coworker. It was semisweet and yet tangy. I loved it and asked for the recipe. This was the start of my jam making journey– blackberry, raspberry, strawberry, peach, apple… they were all delicious, except I had problem with the consistency. Sometimes the jam was too hard, other times too runny… I used SureJell pectin and followed the recipes on the package. Even their low sugar recipes were too sweet to my taste. I tried to cut down sugar further but the jam wouldn’t set properly… all those jam making were really trial and error process.

Just as I was experimenting and finding the balance of sugar amount versus setting point, I came across Pomona’s Universal Pectin on Amazon. It uses a totally different approach to set the jam without tons of sugar, and thus producing jam that has more true fruit flavor. I decided to give it a try based on its raved reviews.

The results? Very happy jam! I can taste the real fruit flavor instead of sugar! Although the price of Pomona’s Universal Pectin more expensive (compared to SureJell), but one package lasts a very long time. I didn’t realize this so I bought 6 packs all at once… It’s going to last my whole life!

Low Sugar Blackberry Jam

Low Sugar Blackberry Jam

Low Sugar Blackberry Jam

Low Sugar Blackberry Jam

Pomona’s Universal Pectin

Pomona’s Universal Pectin

Blackberry Jam (Low Sugar)– please note this recipe uses Pomona’s Universal Pectin (makes 4- 8oz. jars)

Ingredients:

3 cups mashed sweet blackberries (5 cups fruit)
1/4 cup fresh squeezed lemon juice (about 1 lemon)
2 tsp calcium water (from Pomona’s Universal Pectin)– shake well before use– see note below
3/4 cup sugar
2 tsp pectin powder (from Pomona’s Universal Pectin)– see note below

Method:

  1. Prepare jars, lids and rings– wash them and rinse. Boil glass jar in hot water, add lids and rings to simmer. Turn off heat and let stand in hot water until ready to use.
  1. Combine sugar and pectin in a bowl, mix well.
  1. Combine mashed fruits lemon juice in a heavy sauce pan. Add calcium water to mix well. Bring fruits to a full boil on high or medium high heat. Stir well.
  1. Add pectin sugar mixture. Stir vigorously 1-2 minutes to dissolve pectin while mixture returns to full boil. Remove from heat. Skim off foams on the top.
  1. Carefully remove jars, lids and rings from hot water and drain. Fill jam to 1/2 inch of jar top. Wipe clean any spills on the rim. Place lids and screw the rings to loosely fit.
  1. Canning jam– put filled jars in boiling water. Water level must at least 1 inch above top of jars. Cover and boil for 10 minutes. Remove jars and cool on a rack for 24 hours to set. If the canning process is successful the jars will produce a ‘popping’ sound during cooling, which means the lid is sucked down and sealed tight. If not then repeat canning process. After 24 hour cooling time, screw the lid rings tight. Store in cool dry pantry for up to 1 year. For failed canning jams, store in refrigerator for up to 3 weeks.

Regina’s Note:

  • Calcium water: it’s the mixture of calcium powder and water as instructed from Pomona’s Universal Pectin. You mix it and keep in a glass jar. Since not much is needed each time for jam making, there will be extras which can be kept in freezer until next use.
  • Pectin powder: be sure to mix pectin powder thoroughly with sugar before adding to fruit mixture.

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